All in a day's work

Well, it appears that all-day Sunday cook-a-thons are going to be the only way to deal with all the produce until CSA season is over.  It was nice to have all the things I made last Sunday to eat throughout the week.  I'm sure I'll be glad for this Sunday's food, too.

So, first, I chopped and washed a bunch of salad greens so that I can easily pack a salad for lunch every day.

This gorgeous red cabbage came out of my garden this morning.

I shredded the cabbage in my Cuisinart, and it was positively purple.  Can't wait to toss some of this on my salad.

I also chopped up celery, jicama, peppers, radishes, and green onions to toss into my salads.

I had bought supplies to make lasagna with brown rice noodles, so I thought I'd carmelize the beautiful eggplant and one of the onions from the CSA to add to the lasagna.

The lasagna turned out quite delicious, if I do say so myself.

This is going to be a high-cal week! Lol!

I used up all the pasta sauce for the lasagna, and wanted something to put over the spaghetti squash that I baked in the oven, so I used some lemon balm from my garden, leeks and garlic from the CSA and peppers.

I added some chopped tomatoes from my garden, and made it all into a ragout.

The ragout over the squash was yummy!

I used the rest of the CSA garlic, CSA potatoes, & CSA green beans to make this scrumptious mix.

I chopped up a bunch of mixed kinds of peppers to ferment.

Mashed sweet potatoes!  I mixed in some butter, cinnamon, nutmeg, molasses, & maple syrup.  It's like a dessert.

Everything ready in the crockpot for overnight oatmeal- oats, raisins, cinnamon, allspice, fresh grated ginger, and some of the apples from the CSA share.  Breakfast should be good.

The times, they are a-changin' . . .

So, we're not homeschooling this year, as I've had to go back to work outside the house for now.  The kids are in public school, and making the adjustment far better than I am.

The blog will just be about food for a while, until we can hopefully resume our homeschooling adventure.

I've been too busy and depressed to get my vegetable pictures taken every Saturday.  The CSA shares have been delicious and colorful.  I've enjoyed eating them and making dishes with them.

Today, I did a little bit of cooking to get me through the work week, so I decided to share.  I kind of felt  like warm casserole-y foods on this first day of fall.

I made a variation of my brown rice spaghetti, grass fed ground beef, onion, spinach, tomatoes dish.

Sautéeing up some corn and green onions to make some more quinoa salad with honey lemon garlic vinaigrette.

Made a sauce of veggie broth with a little cornstarch to thicken it up, then added brown rice, chicken, & peas.

My sister bought me a gluten free crust, so I filled it with a bacon/cheddar quiche.  Can't wait to eat this puppy for brekkie tomorrow.

Pretty, pretty food

CSA Share #8

What happened to my picture?

I swear I took a picture of my CSA share yesterday, but it is somehow not on my camera/phone.  Hmmmm.

It has been a busy day.  Fitting ending for a busy week.  I'm wiped out now.

Spent the day cooking.  And cooking.  And cooking.  Didn't take photos of everything, but here are some of the delicacies.

Fried green tomatoes from my garden.  These were freaking awesome.

Two batches of pickles being fermented.  CSA cukes.  

Beans and onions with bacon bits.

Cole slaw from the giant cabbage in the CSA box.

It was a bacon-y kind of day.  I wrapped some bacon around slices of the other half of the giant cabbage and baked it in the oven.  I cooked the onions and beans with bacon.  Then, I fried up a package of chicken legs in the bacon fat.  Oh, yes, I did.

Aside from the dishes above, I made some hard boiled eggs, chopped up some veggies, and peeled and sliced up beets, which are now bubbling away on the stove.  Speaking of which, I should probably go check on them. I may have made something else, but my brain is foggy and I can't remember.

Have a good week, people.

Colorful share this week

Giant Cauliflower!

CSA share #5

Contained this enormous cauliflower,

So, I made this cauliflower gratinée.  I guess I fail at being a vegan.  

Oh, well.

Help! There are veggies exploding out of my fridge!

That's how I felt this weekend, so I decided to do something about it.  Most of yesterday, and a good part of today have been taken up with prepping, cooking, and storing a bunch of food.

First, I made a bunch of spring rolls (my new favorite treat) with avocado, mango, lettuce & our own garden's mint leaves.

This one had some issues, so I decided to gobble it up first.

Then I made a brown rice & bean, tex-mex kind of salad.

But- to use up the bulk of those exploding veggies, I made veggie fritters for the second time in a month.  These are definitely NOT low cal, but they are soooooo yummy.

I took a bunch of kohlrabi, some carrots, some broccoli, some green beans, some snap peas, some parsley, an onion, garlic scapes, and possibly some other veg that I've forgotten.  I chopped up a giant bowl full of veggies and then ran them through the food processor in several batches.  A couple batches I pureed pretty well, then I left a couple of the batches a little more chunky.  I poured those in a mesh strainer over the sink and pressed them to drain out some of the fluid.  

I put the pureed veggies in a big glass bowl, and mixed in enough eggs and gluten free baking mix and almond meal to make it stick together and look like this.

Then I poured some olive oil in the frying pan and let it heat up a bit.  Then I dropped scoops of the batter into the pan and flattened them out with the back of the spatula and fried them until they were dark brown on both sides.  These are very delicious, especially with a little Goddess Dressing drizzled on top.

To placate the picky people, I also made a pot of my homemade chicken noodle soup.  It does smell really tasty.

I also washed, chopped and bagged 4 heads of lettuce for easy use in salads.  Now I'm tired and don't feel like doing anything else!  Lol!

Pretty good start to the new season

We've had a good early growing season around here, so the produce is looking amazing fairly early in the CSA season.

Week 2

Week 3

Week 4
I have never seen such a huge kohlrabi in my life.  Looks like more  veggie fritters are on the menu!